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Ingredients
- 1 large or 2 small ripe avocados
- 1 1/2 c. sour cream
- 1/2 bottle Ortega taco sauce (mild or medium)
- 1/2 chopped medium onion
- 8 oz. Monterey Jack cheese, shredded
Method
- Mash avocado and spread on the bottom of an 8 x 8-inch serving dish with sides.
- Spread sour cream carefully on top of avocado layer.
- Drizzle taco sauce on sour cream.
- Sprinkle onion over all, then cover with cheese.
- Refrigerate at least 3 hours.
- Can be made one day ahead.
- Serve with tortilla chips.
- Stick 3 or 4 chips into dip.
